We got some bad news the other day that Ben's (my cat) kidneys are deteriorating and they have changed dramatically since they were last tested 3 weeks ago. He was looking miserable and drooling, I checked inside his mouth but couldn't see any obvious masses or dental issues so I took him along to my work to get a check over and that's where we discovered that his kidneys are failing. After some fluids under the skin and being sent home with a course of antibiotics he has perked up a lot but he probably has a few weeks at the most left so I'm hoping that he can reach his 20th birthday in a couple of weeks time. Whatever time he has left we are going to make it as enjoyable as we can for him; if he wants tuna in his favourite dish he can have it even if it's 2.30am, if he climbs up for a cuddle while I'm eating my dinner I can eat while he curls up on my knee, if he meows for attention while I'm watching tv then I will see what he needs because once he has gone I will miss all of those things that used to annoy me before.
Browsing the selection of different fishes to buy for Ben (he loves salmon, prawns, cod and haddock) I picked up some smoked haddock for ourselves as I hadn't had that in a very long time and thought it would go perfect in a gratin along with some Tenderstem. As I don't eat dairy or gluten I've not had a gratin in ages either so I decided to make my own Free From version and here it is:
What you need:
Coconut Oil for greasing
2 fillets Smoked Haddock cut into cubes
5 Cherry Tomatoes halved
200g Dairy Free Yoghurt
100g Dairy Free Cheese grated
Half a Red Onion finely chopped
Juice of half a Lemon
1/4 Tsp Nutmeg
Gluten Free Breadcrumbs for topping
How to make:
Preheat your oven to 180 degrees/160 degrees if using a fan oven
Grease your gratin dish with the coconut oil
Boil or steam your Tenderstem, drain and arrange on the bottom of gratin dish
Place the smoked haddock on top of the Tenderstem, fill in the gaps with the cherry tomatoes and season with some salt and pepper
In a small bowl mix the yoghurt, grated cheese, onion, lemon juice and nutmeg along with a lot of pepper and a bit of salt.
Spread the mixture over the fish and Tenderstem and top with the breadcrumbs
Place in the pre-heated oven for 30 mins until golden brown
Serve with honey roasted baby carrots and potatoes to serve 4 people. This dish is so easy to make and if you are like me and miss cheesy dishes then you will love this! The Tenderstem adds a bit of crunch to the dish and the smoked haddock gives it extra flavour.
Let me know if you gave this recipe a try and if you are looking for more Tenderstem recipes check them out www.tenderstem.co.uk.
Disclaimer: I was given a voucher from Tenderstem to buy ingredients to make this recipe. All thoughts, opinions and photographs are my own.